Chicken panzanella

If you can remember to do it, cut 4 slices of pumpernickel bread into cubes, and leave them out overnight to go stale! If you forget, then just toast the bread and cut it into cubes. This is a very simple dish, but a really nice mix of flavors. Use fresh herbs if you can get them; if not, the amounts for dried herbs are listed. It only takes thirty minutes to make this dish, and it’s pretty much an all-in-one meal. Serve it on a bed of greens like spinach or romaine.

Chicken Panzanella

1 c chicken stock
1/2 lb boned chicken breast

2 T lemon juice
1 t olive oil
1 t dried basil
1/2 t dried oregano
1 clove of garlic, minced

Pumpernickel cubes
1-1/2 c tomatoes, coarsely chopped
3/4 c celery, chopped
1/2 c purple onion, diced

In a skillet, simmer the chicken in the stock until it is cooked through, about 10 minutes. Cut the chicken into pieces and reserve the liquid: chill both while you do the rest. In a large serving bowl, mix together the lemon juice through the garlic. Add the rest of the ingredients, one at a time, and toss each. When ready to serve, toss in the chilled chicken pieces, and drizzle the mixture with the reserved liquid.

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